Ingredients: |
Ingredients: 1 (10-12 lb) Turkey, fresh
1 lg Onion, cut into 2" chunks
1/2 bunch Thyme, fresh
7 Garlic Cloves
1 lg Orange
1 sm bunch Flat-Leaf Parsley, fresh
6 sprigs Sage, fresh
pinch Cayenne Pepper, ground red
4 tbsp Extra Virgin Olive Oil
Salt
Pepper
6 C Chicken Broth, unsalted
2 C White Wine, dry
1/4 C Cornstarch
Garnish:
Sage sprigs
Grapes
Clementines
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Directions: |
Directions:Preheat oven to 325ºF. Drain juices from turkey. Place giblets and neck in large roasting pan. Pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in pan; folding wing tips under back of turkey. Scatter half of onion, half of thyme, and 2 cloves garlic in pan around turkey. Pour 1 C water into pan. From orange, finely grate 2 tsp peel. Transfer peel to food processor along with 3 cloves garlic; pulse until garlic is finely chopped. Cut whole orange into 2" chunks and reserve. From parsley and sage, transfer 1 C parsley leaves and 3 tbsp sage leaves to processor; pulse until very finely chopped. Reserve herb stems. Add cayenne, 3 tbsp oil, and 1/4 tsp salt to processor; pulse until well mixed. Working from large-cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh on breast and legs. With hands, place herb mixture under skin on both sides of breastbone and on legs. Gently massage skin to evenly distribute mixture. Rub 1/2 tsp salt and 1/4 tsp pepper inside body cavity. Place reserved orange and herb stems and remaining onion, thyme, and 2 cloves garlic in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with kitchen string, band of skin, or stuffing clamp. Rub remaining tablespoon each salt and pepper over turkey. Cover turkey with loose tent of foil; roast 2 hrs. Remove foil. If pan is dry, add 1 C water. Roast about 1 hr longer. Turkey is done when temp on meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 175ºF and breast temp reaches 165ºF. When turkey is done, carefully lift from roasting rack and tilt slightly to allow juices to run into pan. Place turkey on large platter and let rest while making gravy. Remove rack from roasting pan. Strain pan drippings into 8 C liquid measuring cup or bowl, leaving solids in pan. Let stand to allow fat to separate from meat juices; discard fat. Add broth to drippings, then add enough water to equal 8 cups total. Discard thyme stems. Transfer onion, garlic, and giblets to cutting board and finely chop. When cool enough to handle, pull meat from neck; discard bones. Finely chop meat. Place roasting pan over 2 burners on top of range; add wine and heat to boiling on med-high, stirring until browned bits are loosened from bottom of pan. Stir broth and drippings mixture in roasting pan. Heat to boiling; boil 5 mins. Meanwhile, in small bowl, stir cornstarch and 1/2 C water to dissolve cornstarch; stir into broth mixture. Heat to boiling; simmer 3 mins or until thickened, stirring occasionally. Stir in chopped onion, garlic giblets, neck meat, and 1/4 tsp each salt and pepper. Pour into gravy boat. Garnish platter with sage and fruit. |
This recipe for Sage-Orange Turkey & Wine Gravy is from